This Lemonade Sheet Cake has the most delicious lemon flavor and is infused with actual lemonade. Anyone that is a fan of lemonade desserts will love this.
Lemon is one of my favorite things to bake with. The flavor is so delightful and as much as I love chocolate, I do like to make other things in the kitchen.
Lemonade Sheet Cake
A fruity, tangy cake was I had in mind with this recipe and it came out perfectly. We use one of my best baking techniques: taking a box mix and spicing it up. (Figuratively. LOL.)
Here’s What You Will Need:
- Lemon Cake Mix. Any brand will do here.
- Lemon Pudding Mix. Make sure it’s instant.
- Eggs. At room temperature.
- Vegetable Oil.
- Water.
- Frozen Lemonade Concentrate. That this out first.
- Powdered Sugar.
- Whipped Topping. For the icing.
- Marshmallow Cream. The other special ingredient for the icing.
- A Lemon. So you have zest.
Lemonade Cake Recipe
This cake is pretty easy to make. Let’s do it.
- Make the lemon cake. Just like it says on the box, but first stir the dry mix and pudding mix together.
- Make lemonade. Use a whisk to combine the lemonade and powdered sugar together so it thickens up.
- Fill. Poke holes all over the cake with a utensil (fork, spoon handle, etc.) and then pour the lemonade mixture over so it soaks into the holes. Let it firm up in the fridge.
- Frost. Make a simple icing with Cool Whip, marshmallow cream, powdered sugar and lemon zest. Spread over the cake and enjoy.
How To Zest A Lemon
The zest of a lemon is small pieces of the peel. Using a zester or grater, simply drag the lemon in a downward motion against the blade. Keep going until you’ve got yellow off of the lemon. Easy peasy!
More Yummy Recipes To Try
White Chocolate Lemon Truffles
Lemonade Sheet Cake
Ingredients
Ingredients
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup water
- 1 cup frozen lemonade concentrate (thawed)
- 1 cup powdered sugar
Frosting Ingredients
- 8 oz whipped topping (thawed)
- 7 oz marshmallow creme
- 1-2 cups powdered sugar
- 2 teaspoons grated lemon zest
Instructions
Cake Directions
- Preheat oven to 350 degrees F
- Lightly coat a 13x9 baking pan with non-stick cooking spray
- In a large mixing bowl, whisk together the cake mix and pudding
- Beat in the eggs, oil and water until well combined
- Pour into prepared baking pan
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
- Remove from the oven and place on wire rack
- Cool for 15 minutes
- In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
- Pour lemonade mixture over cake
- Cover and place in refrigerator for at least 1 hour
Frosting Directions
- In a mixing bowl, combine all ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in refrigerator covered with plastic wrap
Last Step:
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